Directions

Preheat oven to 375°F. Heat oil in a large, deep cast iron or oven-safe skillet over medium-high heat. Add chicken and carrots; stir until chicken is browned, about 5 minutes.

Stir in flour and rosemary and stir to evenly coat ingredients. Add vegetables and soup. Bring to a simmer and cook 3 minutes, stirring occasionally.

Separate biscuits and cut into quarters. Scatter evenly over chicken mixture and sprinkle with 1 cup cheese. Bake 20 to 25 minutes or until bubbly and biscuits are well browned. Sprinkle with remaining cheese and let stand 5 minutes before serving.